Very tasty! and very easy! Made for visiting Persia in the NA/ME forum 6/12.
First I understand this calls for the white loomi of Iraq and Iran rather than the black loomi of the Arabian Gulf. Saying that I used the black loomi as it is what I had on hand but as it is stronger I used only 4 and made sure to remove as much of the inside as possible! I also added at least double the amount of creamed honey and simmered for more like 3 minutes. I will make this again and would like to try with the intended dried limes but I would also make it again with black ones the same way.